| Level: | Easy |
| Total: | 9 hr |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 4-pound first cut brisket, excess fat trimmed
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- One 6-ounce can tomato paste
- 2 cups vegetable broth
- 1 tablespoon Dijon mustard
- 3 red onions, quartered
- 3 carrots, peeled and cut into thirds
- 6 cloves garlic, smashed
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
Instructions
- Sprinkle the brisket on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside.
- Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits. Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic. Then add the brisket, vinegar, Worcestershire, bay leaves, and the remaining 1 cup broth. Cook on low until the brisket is very tender, about 8 hours.
- Remove the brisket to a platter and let rest for 20 minutes. Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm.
- Slice the brisket against the grain and serve it with the sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 714 |
| Total Fat | 54 g |
| Saturated Fat | 21 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 42 g |
| Cholesterol | 213 mg |
| Sodium | 910 mg |
Reviews
AMAZING! Sooooo good. I did not have the mustard and it still was great. I had minced garlic and worked fine. At bottom I had the onion but also carrots. It worked out so well and was easy and yummy. Leftover meat was gone the next day for sandwiches. My hubby put it on his homemade pizza. Would be great in tacos too.
I made this today for the first time. Followed the instructions and the meat cook was amazing. I have to agree with another rater – the “gravy” is more like pot roast gravy and not bbq sauce. since this took all day in the crock pot we won’t eat it til tomorrow. I may try some brown sugar and bbq sauce and see how that goes. easy peasy if you follow directions.
I made this tonight for dinner & it’s delicious but like 1 reviewer said, this does not taste like bbq. This tastes like a regular pot roast. Also, to say that this is a cheap cut of meat is an understatement. I purchased a 4 pound flat cut brisket & was charged $72.00, so since it’s only my husband & I, I cut this in half & froze half of it. Next time, I will just buy a pot roast.
I cooked it last weekend and It tasted good. Although I think it could taste better if we add a little of brown sugar. You must try this
Real easy and REAL yummy
I went looking for a great brisket recipe and I’ve always had success with Trisha’s recipes so I tried this. The only problem I had was lack of time do an 8-10 hour recipe. I decided to try this with my pressure cooker. Followed her recipe exactly. OMG it turned out better than I hoped. Four of us with a 4 lb brisket and the only leftovers was enough for one sandwich the next day.Made a Brisket French dip with a hoagie roll, mayonnaise and the sauce for dipping. Fantastic! Thanks again, Trisha!
Followed the directions and it came out amazingly. Will be making this again soon
Delicious and simple to make. Never heard my table be so quiet while eating dinner!
Easy, easy and great flavor
The best. Anytime we make brisket we use this recipe.